Italian Pizza Dough Recipe
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This Italian pizza dough recipe makes enough for 3 medium-sized crusts. Prep it in 15 minutes, let it rise, then divide Italian pizza dough into rounds and bake!
Italian Pizza Dough Recipe
The best pizza dough recipe for thin crust Italian pizza is this one — hands down.
Feel free to experiment with different levels of thickness and cooking devices to get it just right.
A simple sheet pan, cast iron pizza plate, or round stone all work wonderfully.
Either way, the edges of this Italian pizza dough get nice and crispy when baked!
Need dinner fast? I have another simple pizza dough recipe that’s made with 2 ingredients and doesn’t require any rise time!
Or, try these delicious bites baked inside a muffin tin. You could even create mini pizzas with English muffins in the air fryer!
Thin Crust Italian Pizza Dough Recipe Tips
- Use warm water. If it’s too hot, the high temperature will kill the yeast and the dough won’t rise.
- Use all purpose flour. Other people insist you need bread flour or 00 flour, but you can easily make this thin crust Italian pizza dough recipe with regular all purpose flour.
- Bring it to room temperature. When Italian pizza dough is cold right out of the refrigerator, it tends to spring back or shrink as you’re trying to spread it out.
- Have a stand mixer? Let your machine do the work for you!
Run it on low while slowly drizzling in the olive oil, then beat on medium for several minutes after the yeast water.
It will form a ball around the beater when it’s done.
How to Use Italian Pizza Dough
Once it’s pressed into a circle, brush a thin layer of olive oil over the top. Add your favorite sauce and toppings, then bake!
You can also use this authentic Italian pizza dough recipe for more of your favorite dishes. Divide the dough in half for stromboli or into four portions for calzones.
To make cheesy garlic bread, press the dough into a rectangle or circle and slather with a mixture of melted butter and garlic.
Sprinkle shredded mozzarella and parmesan over the top, then add a sprinkle of dried parsley or oregano. Slice, bake, and slice again!
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Plastic Wrap – Gone are the days of using a kitchen towel!
Cloth allows moisture to escape, while plastic will trap it to create the ideal humid environment for this thin crust Italian pizza dough recipe.
- Rolling Pin – You can use this for a more consistent thickness, or simply pat the ball into the shape and size that you want with your fingers.
Pizza Dough Recipe Thin Crust Italian FAQ
How do I double this Italian pizza dough recipe?
Given the size and amount that this Italian pizza dough recipe makes, it would be best to make two separate batches at the same time.
Where is the best place to let dough rise?
Anywhere that is warm and free from drafts is perfect — you want to trap that moisture in the bowl to create the right amount of humidity.
To accommodate different climates and times of year, the oven is one of the best spots! Set it to 200° for just a minute or two, then turn it off and place your bowl inside.
Can I make authentic Italian pizza dough recipe ahead of time?
Yes! In fact, it’s great to keep a supply on hand for last minute meals. Divide it into portions and wrap each one tightly in plastic wrap.
This Italian pizza dough recipe will keep for up to 5 days in the refrigerator or in the freezer for 3 to 4 months. Thaw in the refrigerator overnight and bring to room temperature before using.
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Other Pizza Recipes
Italian Pizza Dough Recipe
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water, not boiling
- 4 cups all-purpose flour
- 1 teaspoon sea salt
- 1/3 cup extra virgin olive oil
- Sprinkle yeast over the warm water and set aside for 5 minutes to allow the yeast to become foamy.
- In a large bowl, combine flour and sea salt.
- While stirring, drizzle the olive oil into the flour mixture until it is fully combined. Flour mixture will be crumbly.
- Pour the water/yeast into the flour mixture and stir until dough comes together in a ball. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes (dough will become less sticky and develop some elasticity).
- Shape the dough into a ball and place in a large mixing bowl coated in olive oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ -2 hours, or until dough has doubled in size.
- Punch down the dough.
- Divide dough into 3 equal portions (for pizzas) and place in ziploc bags in the refrigerator for up to 5 days.
- Remove dough from the refrigerator and bring to room temperature before using. Press into a large round, top with olive oil, sauce, and toppings.
- Bake pizza at 500°F for 10-12 minutes or until cheese is melted and crust is cooked through.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished April 2023
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I just printed the pizza dough recipe and am anxious to try it but what type of yeast should I use, regular rise or bread machine yeast? If bread machine yeast is ok, how much less should I use?
I have a pizza maker machine. Will this recipe work in the machine?
I can’t think of a reason why the crust couldn’t be baked in a pizza oven, Donna. Please come back and let us know how it works for you!
TSRI Team member,
Well! I don’t want to buy pizza ever again! This dough tastes amazing and incredible! The fresh taste is so authentic & satisfying. I can’t wait for pizza night again and to have others over so they can try fresh homemade pizza. Thank you for sharing this recipe!
I am 75 years old and trying to be very careful with my budget. Not wanting to buy self-rising flour, I SO appreciate your instruction re using all-purpose. And the pizzas were DELICIOUS! Made the Italian (pepperoni etc) and planning Mexican and Greek. Thank you so much.
We are so happy you enjoyed it!
TSRI Team Member,
Any issue if I use “00” flour?
Can I make pizza wheels with this dough?
can i make stromboli with this dough?
Can I use instant yeast ? If so any additional tips/instructions? Thank you